Cullinary Excellence

Cleveden Secondary pupils rose to the challenge when they took over the prestigious Hotel du Vin in the city’s west end.

Martin Wishart, who owns a Michelin Star restaurant in Leith and has a restaurant at Cameron House Hotel on Loch Lomond, was among 24 lunch guests.

Other diners, including the Lord Provost and his wife, enjoyed a three-course meal cooked and served by pupils from ClevedenSecondary school, who worked alongside staff.

“Very, very nice. It was empty plates all round,” said Mr Wishart afterwards, who cited the main course of chicken fricassee as the highlight. “It was cut classically, jointed and cooked perfectly.

“Obviously, they were being guided by the kitchen, but you couldn’t fault anything, even the petit fours and canapes were superb. The service was impeccable; you would think that these were full-time staff.”

Head chef Paul Tamburrini has worked with pupils over the past eight weeks. “I don’t let very many people into my kitchen but they’ve been a dream to work with,” said Mr Tamburrini. “Their attitude is first class.

“All in all, it’s been a success and hopefully they’ll get a lot out of today and it will head them in the right direction if they are interested in a career.”

Martin Wishart, who left school at 15 and took part in a training programme, now offers placements to school pupils at his restaurant and a number our pupils will be taking advantage of this offer during on the 10th of December.

Sarah Coyne, 17, (in picture with Martin Wishart) has a part-time job in hospitality and was part of the front-of-house team serving Mr Wishart. “I would like to continue to work in this industry because it’s something I really enjoy,” she said.

“It’s been better than I ­imagined. We’ve learned about the complexities of everything that goes on.

Fellow student Michelle Johnston, 17, was part of the kitchen team. “I picked hospitality at school because I enjoy cooking, particularly baking, and I like the more practical, hands-on nature of the class.

“I was a little nervous about coming here – I know it’s a really upmarket hotel- but we’ve been made to feel really welcome in the kitchen. It’s been less hectic than I imagined but there is a good atmosphere.”